Ingredients

PASTA

y 300 g long pasta (whole wheat)

CHERRY TOMATO AND DRIED TOMATO SAUCE

y 1 tbsp (15 ml) vegetable oil

y 1 small onion, finely chopped

y 2 garlic cloves, finely chopped

y 1 sprig fresh thyme (leaves only)

y 4 cups (about 680 g) red cherry tomatoes,

cut in 2

y ¼ cup (60 ml) dried tomatoes in oil,

drained and diced

y ¼ cup (60 ml) Kalamata olives,

pitted and chopped

y ¼ cup (60 ml) fresh basil, chopped into thin strips

y Salt and pepper, to taste

YOU WILL NEED:

y large pot and lid

y strainer

y cutting boards

y knives

y large frying pan

y set of measuring spoons

y set of measuring cups

y wooden spoon

Cherry Tomato and Dried Tomato Sauce

Preparation

PASTA

1 Fill a large pot with salted water and bring to

a boil.

2 Add pasta and cook uncovered, stirring occa-

sionally. Cooking time will vary depending on

the type of pasta. Taste after a few minutes to

check the cooking.

3 Drain with a strainer. DO NOT RINSE THE PASTA!

If you do not serve the pasta right away, pour

a dash of oil on it and stir; this will prevent it

from sticking.

CHERRY TOMATO AND DRIED TOMATO SAUCE

4 Heat a large skillet over medium-low heat and

add the oil.

5 Sweat the onion for a few minutes.

6 Add garlic and thyme and continue cooking for

2 to 3 minutes.

7 Add cherry tomatoes and simmer for 10 minutes,

stirring occasionally or until softened.

8 Add dried tomatoes, olives and basil and mix.

Season to taste and serve over pasta.

CHEF'S TIP: Do not exceed the cooking time of the sauce; otherwise, the tomato peel will separate

from the flesh.

DIETITIAN'S TIP: Serve with white fish from sustainable fishing or a chicken escalope. Add lentils

to the sauce or serve with a glass of milk or unsweetened fortified soy beverage to add protein to

make a complete meal.